Mustard Seed Crusted Sirloin Roast
with Pinot Noir Jus
|3||lb||Denninger’s All Natural Sirloin Roast|
|3||cloves garlic, crushed|
|salt and freshly ground black pepper|
|½||cup||Edmond Fallot Pinot Noir Mustard|
|2||tbsp||Edmond Fallot Graines de Moutard Mustard Seeds|
|1||cup||red wine, such as Pinot Noir|
|1||tbsp||Bob’s Red Mill All-Purpose Flour|
|1||cup||Kitchen Basics Beef Broth|
|1||tsp||Fallot Pinot Noir Mustard|
|salt and freshly ground pepper|
Heat the oven to 425°F. Place the garlic and mustard in a small bowl, add in the oil and mix to a paste. Rub the mixture all over the beef, then sprinkle with mustard seeds, pressing to adhere. Season with salt and pepper.
Roast for 25 minutes, then lower the heat to 350°F. Roast for another hour to hour and a half. An instant-read thermometer inserted into center should register 120°F for medium rare. Take the meat out of the oven, transfer to a carving board, cover with foil and allow to rest for 15-20 minutes before carving.
Place roasting pan over burner on medium-high heat. Add red wine and flour; stir 30 seconds. Whisk in broth and mustard; boil until reduced to desired consistency, stirring occasionally, about 10 minutes. Season jus with salt and pepper.